Latest Activity

30 or so years' worth of vitamin C tablets (because scurvy would be my biggest worry) , various vegetable and herb seed packets, a case or so of peanut butter, a fishing pole and a large fishing net. View Thread

Chris, I just read in some magazine a couple of months ago that we should NEVER add salt to any foods until they have cooled down a bit. Since sodium is tasted mostly on the tip or front part of the tongue, if you desensitize your tongue by buning it on hot foods first you cant really tell how salty a food really is. Eggs are my downfall too. For some reason they just beg for salt. When eating hard boiled eggs, try eating them with a few green olives, just take a bite of egg then a bite of olive, SUPER great I tell you!Also instead of salt in scrambled try some capers, just a few and it'll make all the difference in the world. Without salt. I am linking the 50-100 weightloss site's recipe discussion, save it because it grows around the holidays as more "tried" recipes come in. Most of us over there watch fats and Sodium content and some may appeal to you. My crispy tenders are in there. Hope you visit and like em

Hi Chris,I roast a whole turkey. Once it's thawed I loosen the skin around the "neck end" run my hands up under it until it leaves pockets across the breast area without poking holes through it. Then I mix a stick of butter with italian seasoning mix and kinda squish it into the breast pockets. I then fold the neck end back down, tent the roasting pan with aluminum foil, NOT a tight seal, then roast at 350 till done. It always comes out beautifully browned and crispy on the outside and extremely moist all through the meat.ALSO I never EVER stuff the dressing into the turkey cavity as the bread absorbs the moisture out of the turkey meat and the whole thing just gets dry dry dry.View Thread

I had to watch my sodium too, so I started experimenting. I tend to like curry alot, especially now that true Fall/Winter is upon us. I have found combos of curry with coconut(flakes or coconut water) and /or curry with cinnamon or pumpkin pie spice make excellant additions to homemade creamy pumpkin or squash or sweet potatoe soups, and also in homemade crispy coatings for oven crisped chicken tenders, or on pork loin chops or even beef cutlets.Italian seasoning mixes mingle well with a finishing splash of lemon or lime juiceand that homemade concoctions for mexican spices or chili seasonings go a long way toward getting lower sodiumIF you absolutely have to add some salt to perk up the taste of things, Use Morton Light Salt which tastes pretty close to reg table salt but only has 1/2 the sodium content per serving.kimView Thread

Food grade dry ice is strongly suggested for anything used IN your food, rather than just to keep it frozen. ALSO, HERE'S the BIGGEE.... PLEASE NOTE that although dry ice is not poisonous, it IS very dangerous to swallow even small , TINY amounts because if it comes into contact with any part of your mouth, esophogus or stomach you could get severe "burns" or even put holes into your digestive tract which could lead to death. There are sites to address how to use, and to properly serve beverages that you wish to have that "smokey" effect.. Please get informed before you use it for consumeables.View Thread

Hi, I'm sorry to hear that you have cancer. Glad to hear that you are going to fight it with everything at your disposal.I found a site that has a listing of cancer fighters... looks like nuts are WAY up there.Anyhow here's the link to the listhttp://www.cancure.org/cancer_fighting_foods.htm

LOL, SoCalSuz. Your obsession with food network..... Those who can, do and those that can't , watch! But I can and still watch both those shows too. There's something about food competitions that DON'T necessarily lead to eating that draws me. kimView Thread

Hi Roh, your concoction made me think to ask you. Have you ever seen the actual Stevia plant? Walmart had them this spring, and I of course like a fool, didn't buy one, but I DID eat one of the leaves. Yep sweet. So the thing is, since I know you like to steep different plant leaves to make teas, like Judy does. Maybe you should think about a windowsill stevia plant and you could steep those leaves right along with your various others and skip the Manufactured/Man handled stuff altogether. I'd bet Burpee or Stokes seeds has em .huggskimView Thread

Hi, this is the informational knowledge that I went by. If I was mistaken and the sulfa, sulfur are not derived the same, please accept my deepest apologies for the misinformation.Elemental sulfur was once extracted from salt domes where it sometimes occurs in nearly pure form, but this method has been obsolete since the late 20th century. Today, almost all elemental sulfur is produced as a byproduct of removing sulfur-containing contaminants from natural gas and petroleum . The element's commercial uses are primarily in fertilizers , because of the relatively high requirement of plants for it, and in the manufacture of sulfuric acid , a primary industrial chemical. Other well-known uses for the element are in matches , insecticides and fungicides . Many sulfur compounds are odiferous, and the smell of odorized natural gas, skunk scent, grapefruit, and garlic is due to sulfur compounds. Hydrogen sulfide produced by living organisms imparts the characteristic odor to rotting eggs and other biological processeskView Thread